What was I eating?

I braved the lines and crowds to try a newly opened Cambodian spot across from work. I wanted to shy away from pickled sandwiches with cucumber & carrots, typical of the region's sandwich components. I opted for a chicken platter.
The wait wasn't long. The taste was an intermingling of lemongrass, some spice in which I later understood as green cury. I am not sure about the other ingredients - whether that was a circle cut onion or a really soft jalapeno or green pepper. I could say the dishes was... well... experimental.